Description
Nigerian Beef Stew is a rich, spicy, and flavorful tomato-based stew made with seasoned chunks of beef, red bell peppers, and Scotch bonnet. This West African classic is bold, satisfying, and perfect for rice, yams, or plantains. Whether for Sunday dinner or weekly meal prep, this stew delivers unforgettable flavor.
Ingredients
2 pounds beef chuck or stewing beef
6 medium tomatoes
3 red bell peppers
2 Scotch bonnet peppers
2 onions
3 cloves garlic
1-inch piece fresh ginger
3 tablespoons tomato paste
1/2 cup vegetable oil
2 bouillon cubes or 1 tablespoon seasoning powder
1 teaspoon salt (or to taste)
1 teaspoon dried thyme
1 teaspoon curry powder
Water (as needed for parboiling)
Instructions
1. Cut beef into chunks and place in a pot with one chopped onion, a bouillon cube, salt, curry powder, thyme, and a small amount of water. Parboil until beef is tender and liquid reduces.
2. Remove beef and fry in hot oil or broil until golden-brown. Set aside.
3. In a blender, combine tomatoes, red bell peppers, Scotch bonnet peppers, garlic, ginger, and the second onion. Blend until smooth.
4. Heat vegetable oil in a large pot. Pour in the blended mixture and fry on medium heat. Add tomato paste and continue frying until oil separates and the sauce thickens.
5. Add the browned beef and the reserved beef stock to the pot. Stir to combine and simmer on low heat for 20–30 minutes.
6. Adjust salt or seasoning powder to taste. Serve hot with rice, yams, or plantains.
Notes
This stew gets better the next day as the flavors meld.
Use bone-in beef for deeper flavor and richness.
Roast the peppers and tomatoes before blending for a smoky finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg